A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

To serve

icing sugar, to dust

142ml carton single cream

Method

Preheat the oven to fan 140C/conventional 160C/gas 3. Butter and base line a loose-bottomed 20cm round cake tin. Put the butter, caster sugar, eggs, flour and ground almonds into a large bowl. Beat using an electric hand whisk until all the ingredients are well blended.

Spread half the cake mixture in the lined tin. Scatter over half of the amaretti biscuits then a third of the raspberries. Very lightly press into the cake mixture.

Dollop dessertspoonfuls of the remaining cake mixture over the amaretti and raspberries and spread evenly. Scatter the remaining amaretti and half the remaining raspberries over the top. Bake for 55-60 minutes, until a skewer inserted into the centre comes out clean.

Cool for 15 minutes in the tin. Run a knife round the edge and turn out. It will keep in a covered container in the fridge for up to 2 days.

To serve, remove from the fridge an hour before serving and lightly dust with icing sugar before bringing to the table. Serve with the remaining raspberries and a little single cream.

I wasn't sure about this recipe - until I tried it! Absolutely delicious. As I couldn't remember the amount of raspberries when I went shopping I bought a 150g punnet by mistake, but I found it plenty. Like everyone else mine needed extra time in the oven.Had it cold as cake and also zapped it in the microwave to serve with ice cream or double cream.

I made this cake for the first time recently and I was really pleased with the results - it looked great and was delicious served with fresh raspberries and cream. However, it did take a while to cook, but it was worth it!

This cake is truly delicious and very easy to make - from a non-baker's perspective. It does take an age to cook, though. I added a few spoonfuls of sherry as it seemed a little thick (was considering another egg as some have suggested). The eggs I used were small, so the sherry was good to loosen it up a bit - but that's prob why it took so long to cook ...

This has got to be our favourite cake recipe, so easy to make, straight from the cupboard! and we've always got raspberries in the freezer!Add a touch of luxury and serve with Amaretto shots and Ice cream for a Dinner Party!

Love this recipe. I cooked this for an hour on 160 in a an oven and it was just right. I added a packet of dark chocolate chips to the cake mixture which were lovely melted with the raspberries. I didn't put the remaining raspberries on top, just served them cold with the warm cake and clotted cream. Divine!

I made this cake for a big family get-together, along with two others (chocolate and peanut brownies, and a jaffa drizzle loaf). Much to my surprise this was the one that got eaten up far quicker than anything else! Absolutely gorgeous flavours and textures. I was asked to make it again at home the following week, and it's definitely one of our favourites now!

I made cake last week for my boyfriend and family who loved it!!!! The flavours was amazing with a great mix of texture. Definitely going to make it again but thinking I may try and make the Amaretti biscuits myself this time. Fantastic Recipe!!!!!

This cake was a winner with everyone at work, so much so I baked it twice in a week. I also added some dark belgium chocolate chips to the mixture and served with cream or raspberry sauce yum ! As others have said it takes a little long than the 55-60mins more like 80-85 but just check regulary after the 50mins and it'll be fine.

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